Peninsula Grill

The Peninsula Grill, which opened in N. Market Street’s Planters Inn in 1997, transports diners into the state’s historic past with its southern-inspired décor, courtesy of designer Amelia Handegan, and innovative interpretations of southern cuisine, crafted by chef Graham Dailey, who trained under famed chef Anthony Bourdain. The dimly-lit dining room boasts seagrass carpeting and period-inspired artwork. The menu includes such dishes as grilled peach-glazed jumbo shrimp with hoppin’ john and bourbon glazed pork chop with cider braised collards. House cocktails, including the rum-based Planter’s Punch, make fitting accompaniments.